Six different ganjang batches were prepared and the microbial communities in the ganjang samples and raw materials (meju and solar salts), as well as the metabolites generated during fermentation were analyzed. The varying amounts of raw materials used differentially affected the microbial communities. Halophilic or halotolerant microbes derived from solar salts were abundant during middle or late fermentation. By contrast, non-halophilic microbes derived from meju were abundant mainly during early fermentation. Debaryomyces, Tetragenococcus, and Staphylococcus were abundant in all ganjang batches, which suggested that these may be the most common microbes involved in ganjang fermentation. The salt concentrations did not affect the abundance of Debaryomyces, which was abundant in all ganjang batches. Tetragenococcus was abundant in low salt ganjang, whereas Staphylococcus was abundant in high salt ganjang. Metabolite analysis revealed that carbohydrate concentrations were high in ganjang prepared using high amounts of meju. The level of lactate, which may be largely produced by Tetragenococcus, in low salt ganjang was high because of high microbial activity. The amino acid concentrations of the ganjang batches were mainly associated with meju quantity, but not salt concentration. These results indicated that the production of amino acids may be associated with indigenous proteases in meju, but not microbial activities during ganjang fermentation.

制备了六批不同的甘姜，并对甘姜样品和原材料（豆酱和日晒盐）中的微生物群落以及发酵过程中产生的代谢物进行了分析。使用的原材料数量不同，对微生物群落的影响也不同。在发酵中期或后期，源自太阳盐的嗜盐或耐盐微生物非常丰富。相比之下，源自豆制品的非嗜盐微生物主要在发酵早期大量存在。所有甘姜批次中都富含德巴利酵母菌、四联球菌和葡萄球菌，这表明这些可能是参与甘姜发酵的最常见微生物。盐浓度不影响德巴利酵母菌的丰度，所有甘姜批次中德巴利酵母菌的含量都很丰富。低盐酱中四联球菌含量丰富，而高盐酱中葡萄球菌含量丰富。代谢分析显示，使用大量豆酱制备的干姜中碳水化合物浓度很高。由于微生物活性高，低盐甘姜中的乳酸水平很高，可能主要由四联球菌产生。 ganjang 批次的氨基酸浓度主要与 meju 数量相关，但与盐浓度无关。这些结果表明，氨基酸的产生可能与豆酱中的固有蛋白酶有关，但与干姜发酵过程中的微生物活动无关。